Recipes:
•Ray's Northwest Cioppino (Charles Ramseyer, Ray's Boathouse)
•Dungeness Crab (Steve Bendlinger, Salty's on Alki)
•Grilled King Salmon with Polenta, Wild Mushroom Sauce, and Haricots Verts (Christine Kerr, Flying Fish)
•Grilled Salmon with Arugula Pesto (Michael Murphy, Queen City Grill)
•Ponti Thai Curry Penne (Alvin Binuya, Ponti Seafood Grill)
•Dungeness Crab Wrapped in Sole with Fennel Leaves (Greg Atkinson, Canlis)
•Clams Mariniere (Peter Kelly, Spazzo Mediterranean Grill)
•Coquilles St. Jacques (Laurent Gabnel, Figaro Bistro)
•Crab Cakes with Shichimi Butter Sauce (Roy Yamaguchi, Roy's Seattle)
•Gambas Al Ajillo Garlic Shrimp in Manzanilla Sherry, Chile de Arbol, Thyme, and Fresh Lemon (John Calderon, Cactus)
Ray's Northwest Cioppino
Charles Ramseyer, Ray's Boathouse
Serves four
Broth:
2 tbsp olive oil
4 cloves chopped garlic
½ bulb chopped fennel
1 red pepper, diced
1 green pepper, diced
½ onion, diced
1 (28-oz.) can diced tomatoes in juice
1 cup tomato juice
4 cups fish stock or chicken stock
1 tsp chopped thyme
1 tsp chopped basil
salt and pepper to taste
2 finely diced jalapeño peppers
Seafood:
3 oz. butter
1 lb mussels, debearded
1 lb clams
½ lb salmon, filleted and diced
½ lb crab, cooked and cleaned, cut into four portions
1 lb shrimp (spot or tiger prawns)
1 cup white wine
Heat a stockpot and add olive oil. Sauté garlic, fennel, peppers, and onion for approximately 5 minutes. Mix in tomatoes, juice, stock, herbs, salt, and jalapeños. Let simmer for 20 minutes and set aside. Melt butter in a large frying pan. Add shellfish, white wine, and broth. Simmer for approximately 12 to 15 minutes. Taste and adjust seasonings. Serve in a large pot or soup tureen, or large soup bowls. Garlic bread is terrific with this!
Dungeness Crab
Steve Bendlinger, Salty's on Alki
Serve one crab per person (entrée) or 1/4 crab per person (appetizer)
1 live Dungeness crab
4 quarts of boiling water
3 tbsp kosher salt
1 cup olive oil
2 tbsp chopped garlic
1 tsp crushed chili flakes, optional
Preheat oven to 450 degrees. Add the crab to the salted water and cook for 10 minutes. Remove crab and immediately immerse in ice water. When cool, clean crab and cut in half, then cut each half into 4 pieces, cutting between the legs and through the attached body. Crack the legs with a mallet or the back of your knife. Add the prepared crab to a bowl with the olive oil, garlic, and chili flakes. Gently toss until the crab is well coated. Place crab on a baking sheet. Place in oven and bake 5 minutes. Serve with a Caesar salad, lots of napkins, and a rich, buttery Chardonnay.
Grilled King Salmon with Polenta, Wild Mushroom Sauce, and Haricots Verts
Christine Kerr, Flying Fish
Ingredients per serving:
1 lb haricots verts (green beans)
2 tbsp chopped garlic
3 shallots, diced
1 lb wild mushrooms (chanterelles, shiitake, hedgehog), diced
2 oz. tomato paste
1 cup white wine
4 cups chicken stock
1 cup polenta
½ cup grated Parmesan cheese
¼ lb butter
salt and pepper to taste
4 (6-oz.) pieces salmon
Blanch haricots verts in boiling salted water, drain, and cool. In a large frying pan, sauté garlic, shallot, and mushrooms until soft. Mix in tomato paste and white wine, and let mixture reduce by half. Heat chicken stock in a pot; when boiling, add polenta and cook until polenta becomes soft and creamy. Mix in Parmesan cheese, butter, salt, and pepper. Grill salmon until desired doneness. Place polenta in center of plate, arrange green beans on top, layer salmon on green beans, coat with mushroom sauce.
Grilled Salmon with Arugula Pesto
Michael Murphy, Queen City Grill
Ingredients per serving:
2 oz. pine nuts, roasted
2 oz. grated Parmesan cheese
2 cloves garlic, 4 oz. dried basil
4 oz. arugula, 1 oz. lemon juice
4 oz. olive oil
salt and pepper to taste
1 fillet salmon
In an electric blender, blend all of the ingredients, adding olive oil last. Grill salmon to desired doneness. Serve pesto on top of grilled salmon.
Ponti Thai Curry Penne
Alvin Binuya, Ponti Seafood Grill
Serves four
Tomato Chutney:
½ cup rice vinegar
1 tsp grated ginger
2 tsp lemon juice
1 (16-oz.) can pear tomatoes, drained and chopped
1 stick cinnamon
Curry:
1 tbsp butter
1 tsp chopped garlic
¼ cup diced onion
1 large Granny Smith apple, cored and diced
2 tsp curry powder
¼ tsp salt and pepper to taste
¼ cup brown sugar
1 cup Marsala wine
1 cup chicken broth
3 tsp Thai red-curry paste
2 tsp Thai fish sauce
1 cup coconut milk
1 cup whipping cream
½ lb penne pasta, cooked according to package directions
¼ lb crabmeat
chopped fresh basil
To prepare chutney: Combine the vinegar, ginger, brown sugar, and lemon juice. Simmer 5 minutes. Add the tomatoes and cinnamon. Simmer 30 minutes. Remove from heat and set aside. To prepare the curry: In a large saucepan combine the butter, garlic, onion, apple, curry, salt, and pepper. Sauté over high heat until onions are soft. Add Marsala to the apple-onion mixture and reduce by half. Add the chicken broth, curry paste, and fish sauces: Simmer 10 minutes. Let cool and blend purée in a food processor or blender. Transfer back to the saucepan and add the coconut milk and cream. Cool until thickened, about 10-15 minutes. Drain the pasta and combine with the crabmeat and sauce. Divide the crab-pasta between two plates and top with the tomato chutney and fresh basil.
Dungeness Crab Wrapped in Sole with Fennel Leaves
